Not too sweet. Decadent with saffron. Laced with just the right hint of cardamom and coconut. This buttery rich, mawa cake is a must-have delicacy for Holi.
Prep Time20 minutesmins
Cook Time50 minutesmins
Total Time1 hourhr10 minutesmins
Servings: 8servings
Calories:
Author: Natasha Minocha
Ingredients
1/2cupButter, softenedI used regular salted butter
1/2cupRaw Sugar
1cupYogurt, at room temperature
1cupWholewheat Flour
1/2cupAll Purpose Flour
1.5tspBaking Powder
1/2tspBaking Soda
2tbspDesiccated coconutOptional
1.5tspCardamom powder
1tspSaffron strandsOptional
1/2 cupCrumbled Khoya /mawaThis is about 100gms of khoya
Pistachio and Almond Slivers for Topping the cake
Instructions
Preheat your oven to 180C. Grease an 8" cake tin.
In a large bowl, beat together the butter and raw sugar until light and fluffy.
Whisk in the yogurt.
Sift the flours, baking powder and baking soda in another bowl.
Stir in desiccated coconut, cardamom powder, and saffron.
Fold in the dry ingredients into the butter-sugar mixture. Gently stir in the crumbled khoya.
This is a thick batter. Scrape into the prepared pan and top with pistachio and almond slivers.
Bake for 45-55 minutes, or until a skewer inserted in the center comes out clean. Let cool in the pan for a few minutes before turning out on a cooling rack.
Serve at room temperature. Enjoy!
You can store the leftover cake in the refrigerator in an airtight container.